Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Raspberry Water Ice
Ingredients
Directions
Make the mixture
Puree the raspberries and strain to extract the juice.
Mix the raspberry juice with the lemon juice, water, and clarified sugar.
Stir until the sugar is fully dissolved.
Freeze
Pour the mixture into a container and freeze until solid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Supply the main flavour, colour and juice for the ice.
- Lemons
- Add acidity that brightens the raspberry flavour and balances the sweetness.
- Clarified sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and less rock-hard.
The step that matters
Stir until the sugar is fully dissolved. Undissolved sugar leaves the mixture unevenly sweet and can freeze into a grainy texture. Sugar dissolves most completely when the liquid is stirred until no crystals remain before freezing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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